Seafood crisp chili and preparation method thereof

A technology for crispy peppers and seafood, applied in food preparation, food science, food coating and other directions, can solve the problems of single taste, unbalanced nutrition, etc., and achieve a simple preparation method, satisfying taste and nutrition, and enriching dietary nutrition. Effect

Inactive Publication Date: 2015-02-25
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the taste is single and the nutrition is not balanced.
There is no report on the combination of seafood and fried chili

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Preparation:

[0024] Mix chili powder, pepper powder, monosodium glutamate, and chicken essence in a weight ratio of 2:0.5:0.5:0.5 to make 100kg of flavor seasoning for use;

[0025] Mix starch and water at a ratio of 3:1 by weight to make 100kg of wet starch for use;

[0026] The seafood meat described in the present embodiment is selected from fish meat;

[0027] The preparation method of seafood crispy pepper comprises the following steps:

[0028] (1) Pretreatment: Wash and remove 10kg of red peppers to make red pepper tubes; use a meat grinder to grind 25kg of fish meat into a puree; cut 1kg of shallots into granules (0.2-0.3cm in size);

[0029] (2) Preparation of fillings: Mix 56kg of wet starch, 5kg of sesame seeds, 25kg of fish meat, 1kg of chives, and 3kg of flavor seasonings, and then use a mixer to stir them evenly into a paste to prepare the fillings and set aside;

[0030] (3) Fill the red pepper tube: Fill the red pepper tube with the obtained paste f...

Embodiment 2

[0035] Flavor seasoning, wet starch preparation method are the same as embodiment 1.

[0036] The seafood meat described in the present embodiment is selected from shrimp meat;

[0037] The preparation method of seafood crispy pepper comprises the following steps:

[0038] (1) Pretreatment: Wash and remove 9.5kg of red peppers to make red pepper tubes; use a meat grinder to grind 24kg of shrimp into a puree; cut 0.8kg of chives into granules (0.2-0.3cm in size );

[0039] (2) Preparation of fillings: Mix 55kg of wet starch, 4.5kg of sesame seeds, 24kg of shrimp meat, 0.8kg of chives, and 2.5kg of flavor seasonings, and then stir them evenly into a paste with a mixer to prepare the fillings for later use;

[0040] (3) Fill the red pepper tube: Fill the red pepper tube with the obtained paste filling;

[0041] (4) Frying: Put the red pepper tubes in an oil pan at 170-230°C and fry for 1-3 minutes (until they float in the oil pan), until they are crispy;

[0042] (5) Pre-cool...

Embodiment 3

[0045] Flavor seasoning, wet starch preparation method are the same as embodiment 1.

[0046] The seafood meat described in this embodiment is selected from shellfish;

[0047] The preparation method of seafood crispy pepper comprises the following steps:

[0048] (1) Pretreatment: Wash and remove 10.5kg of red peppers to make red pepper tubes; use a meat grinder to grind 26kg of shellfish into a puree; cut 1kg of chives into granules (0.2-0.3cm in size) ;

[0049] (2) Preparation of fillings: Mix 57kg of wet starch, 5.5kg of sesame seeds, 26kg of shellfish, 1kg of chives, and 3.5kg of flavor seasonings, and then stir them evenly into a paste with a mixer to prepare the fillings for later use;

[0050] (3) Fill the red pepper tube: Fill the red pepper tube with the obtained paste filling;

[0051] (4) Frying: Put the red pepper tubes in an oil pan at 170-230°C and fry for 1-3 minutes (until they float in the oil pan), until they are crispy;

[0052] (5) Pre-cooling out of ...

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PUM

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Abstract

The invention discloses a seafood crisp chili and a preparation method thereof, belonging to the field of foods. The seafood crisp chili is composed of the following components in parts by weight: 9.5-10.5 parts of chilies, 55-57 parts of wet starch, 4.5-5.5 parts of sesames, 24-26 parts of seafood meat, 0.8-1.2 parts of chives and 2.5-3.5 parts of flavoring seasoner. The seafood crisp chili disclosed by the invention is fried chili which is prepared from the chilies, sesames and fish, dietary nutrition is enriched and a new taste is provided; the preparation method disclosed by the invention is simple, and the new-taste crisp chili leisure food, which is convenient to carry and eat, is packaged in inflated nitrogen; and pursuits of people of both taste and nutrition are satisfied.

Description

[0001] technical field [0002] The invention belongs to the field of food, and in particular relates to a fried chili product, in particular to a seafood crispy chili and a preparation method thereof. Background technique [0003] Seafood is good for lowering blood fat. Scientists have found that Eskimos are less likely to suffer from cardiovascular disease, which is related to their main food coming from deep-sea fish. These fish are rich in polyunsaturated fatty acids, which can lower triglycerides and low-density lipoprotein cholesterol, and reduce cardiovascular disease. [0004] For example, fish has the following nutritional characteristics: fish meat contains vitamins such as folic acid, vitamin B2, and vitamin B12. Abdominal distension, oliguria, jaundice, and milk blockage are all effective; fish is a delicious food that many people like to eat, and it is also easy to digest and absorb. Regular consumption can help us effectively supplement iodine . In the study...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/31A23L19/00A23L13/00
CPCA23L19/05A23L5/11A23L17/10A23L17/40A23L17/70A23L19/03A23L25/30A23P20/25
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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